Curried Roasted Carrot Dip – Sarah Wragge Wellness
This carrot dip has won the hearts of many. It's earthy, nutty, slightly sweet, and a little smoky. Roasting the carrots adds great depth to the dip and the curry powder is welcomely unexpected....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sarahwragge.com.
Cooking tools:
- Blender
- Food processor
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Airtight container
- Refrigerator
Ingredients
- 5 medium carrots, rinsed and chopped into 1-inch pieces
- 1-2 Tbs. olive oil, divided
- 2 Tbs. sunflower butter or cashew butter
- 1 - 1 1/2 tsp. curry powder
- 1/4 tsp. cumin
- 1/2-1 tsp. Bragg’s liquid aminos
- juice from 1 lemon (roughly 2 Tbs.)
- fine sea salt + pepper + cayenne, to taste
- 1/4 cup water (more/less as needed)
- optional: drizzle raw honey
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